Softer Caseings

[Old Guy]

When I make sausage the casing comes out so tuff you can’t stick a fork into them. That is both pig gut or collagen casings. What am I doing wrong?

[craigrice]

Old Guy what is your cooking / smoking schedule , do you ice bath them at the end more information will be helpful

[Old Guy]

I smoke them for 1 hour at 200 deg F . No I have not, ice bathed them. Thank you very much I will give that a try.

[twilliams]

Old Guy that is the issue, starting out at 200° you are cooking the product rather than smoking with a gradual increase in temp. What is happening is called case hardening. Only 1 hour is your internal temp 160°? You smoking/cook schedule should take up around 6-7 hours. Depending on size of batch. There is videos in the university section on smoke schedules for sausage

[Old Guy]

twilliams Thank you, I will check the university section out maybe sometime I will get a good sausage to come out of my smoker.

[twilliams]

Old Guy you will get it done. Alot of research here to be learned. Also test and trial. If you cant find the smoke schedule let me know, i can post it for you.

[YooperDog]

Old Guy keep notes. It will help with the learning curve.